Chewy Chocolate Meringues

It’s filled with delicious photographs and tons of recipes including …

Pretzels.

Pop Tarts.

And pies to name a few.

Are your taste buds warming up yet? Mine sure are. I could hardly stand to flip through the pages of this book without wanting to make everything in it.

Home. Baked. Comfort. Yes, please.

And guess what, else.

This book also includes recipes from several bakeries and bloggers across the country.

Like Smitten Kitchen, Tartine, Cannelle et Vanille, Flour, Baked…

And more.

Maybe even one from someone you know.

With all this yumminess, it was really hard to decide what to bake first. I flipped through the book several times before I finally decided.

When I saw that one of the featured bakeries was from Minneapolis, I knew right away that was the one to try since I’ll be in Minnesota and at Williams-Sonoma in about two weeks for a book signing. (Details here.)

And now, I may just have to stop by this bakery, too.

Salty Tart. Cute name.

And her recipe for Chewy Chocolate Meringues is delish.

And easy.

And better yet, only needs four ingredients.

Finely chopped bittersweet chocolate.

Five tablespoons cocoa powder.

Sugar and egg whites.

This photo kinda makes them look like egg yellows though.

Whisk together the egg whites and sugar over – but not touching – simmering water until dissolved.

Remove from heat and beat the egg whites until stiff and glossy.

Then fold in the chocolate and cocoa.

Scoop out the batter on parchment lined baking sheets and bake away.

You want to see cracks. That’s part of what I love about this recipe. No need to try and make anything look perfect. These are already perfectly imperfect.

And oh so good.

They are highly addictive, too. I don’t want to tell you how many I ate before I even finished taking photos…

…but let’s just say that this photo is missing quite a few.

I’m so glad I tried this recipe. I’ve never made meringues before because they never really looked all that appealing to me. But wow! These chocolate ones will be made again. And again.

We don’t really have any ‘traditional’ or ‘usual’ Halloween candy here in England…. I do like Haribo Spooky Mix and Monster Mix, but this year I’m going to be making mini red velvet cupcakes with red-black and orange-black frosting…. I’m also being inspired to make Oreo-style cookies with red or orange filling :) I love Halloween :)

My favorite Halloween candy is the little mini Twix bars…I know that you can get for all holidays but I love them at Halloween since I get to share them with all of the kiddos that come to the door! Nothing like handing out something you love and hoping they love it too! Congrats on being in the book!

My favorite halloween candy are these crunchy & sweet and caramel-y chocolate bars that this one couple gives out on my street :) she only makes a few batches, so you have to get them fast!
Those meringues look super tasty ;) ?

mmmm…..I can still taste them! My favorite halloween candy (that you could only get at Halloween) were the black and orange tiger suckers. They were small and squarish and tasted of liquorice. As you sucked on them they were soft on the outside and got crunchy in the middle……mmmmm

I made these cookies for my husband last night… and he devoured them. I made mine with an ice cream scoop, though, and they were massive when they were done baking. I wanted to try meringue again but next time go fruity instead of chocolatey…. any suggestions?

P.S. Thanks for this recipe, I had never tried meringue before because I was afraid of it, but NOW…. I am not. :)

Dear Bakerella – I’ve never commented before, but I’ve made a few of your recipes, always with great success. My chewy chocolate meringues are in the oven as I type this, and I have a few questions. Your recipe calls for 5TBSP of cocoa powder, but I went by the weight as you suggested, and it looks like you meant to type 5 teaspoons? And I couldn’t find chocolate nibs either. I used an extra 4 oz. of bittersweet chocolate, but I’m curious if that’s what you did or if you substituted something else? I sure hope mine turn out as delicious as yours! They look good so far!
Thanks for all of your posts. I’m off now to start on my mini pumpkin pies – a house favorite.

These look so awesome and easy!! So you don’t need to let them sit in the oven for an hour to cool or whatever? I’ve heard before that’s what you have to do for meringues. I ordered some for our wedding (wanted them to be light pink and orange – they were going to be so cute!!!) but it was one of the hottest weeks in August so the bakery ended up giving me them for free because it was too humid for them to harden properly (they were a sticky, chewy mess) – so I assumed all meringues were this way – but maybe not these!? (they told me after the fact they never bake them in the summer, so I don’t know why they didn’t tell me that BEFORE the fact!!)

Hi Bakerella!
I tried the recipe last night and they turned out great!!! I had baked them for 20 mins and took out the first batch out. They caved in:) I dont know why that had happened. I had 4 batches left so I baked the rest for about 25-30 mins just untill the shell was strong enough that they did not cave in. This was the first time I had made meringues. They were yummy!!! Everybody loved them:) I am definately going to make this again soon to take as a gift to a friend. Thanks for sharing this recipe!!!

jus to let u know im a big admirer of yr baking…kinda silent though cuz i never wrote anythng but this time i am finally :) this recipe is soooo unique that i jus wanna try it now….but wot i dint get is that did u use 5tbs or 5 teasp of coco pwdr..n did u substitute choc.nibs with choolate chopped or u just omitted it..plz do reply iwannamake em assap…
lov yr baking n yr blog…..great work!!!